Pumpkin Ginger Cake

• 1

  1. Preheat the oven to 350˚F. Lightly butter and flour a 9 x 9 x 2” baking pan. Tap out any excess flour; set aside.

• 2

  2. Sift the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg and cloves onto a sheet of waxed paper.

• 3

  3. Cream the butter and shortening in the large bowl of a freestanding electric mixer on moderately low speed for 2 to 3 minutes. Add the granulated sugar and beat for 1 minute; add the light brown sugar and beat for a minute longer. Blend in the eggs. Blend in the vanilla extract and the pumpkin puree. Add the molasses and beat on low speed for 1 to 2 minutes, or until thoroughly combined. The batter will look curdled at this point.

• 4

  4. On low speed, add the sifted flour mixture in three additions with the buttermilk in two additions, mixing just until the particles of flour are absorbed. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured. The batter will be moderately thick and creamy.

• 5

  5. Spoon the batter into the prepared baking pan. Smooth over the top with a rubber spatula.

• 6

  6. Bake the cake for 35 minutes, or until risen, set and a wooden pick inserted in the cake withdraws clean. Let the cake stand in the pan on a cooling rack. Serve the cake warm or at room temperature; cut into squares directly from the pan.

Carol’s notes: